Cranberry Orange Bread with Maple Syrup
December 2010 Onion Skin Newsletter & adapted from The Joy of Baking
We made this delicious quick bread even healthier by swapping out half of all-purpose flour for whole wheat pastry flour and swapping the sugar in favor of local maple syrup.
Prep Time
60 minutes
Cook Time
30 minutes
Yield
1 Servings
Ingredients
1 cup flour, whole wheat pastry
1 cup flour, all-purpose
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 tablespoon orange zest
4 tablespoons butter
1 egg
3⁄4 cup orange juice
1 teaspoon vanilla extract
2⁄3 cup maple syrup
1 cup cranberries
1⁄2 cup walnuts
Instructions
Preheat oven to 350 F degrees. Grease a 9 x 5 inch loaf pan.
Mix together flours, baking powder, baking soda, and salt in a medium mixing bowl. In a separate bowl, combine orange zest, melted butter, egg, orange juice, vanilla, and maple syrup. Mix until well blended. Stir in cranberries and nuts. Spread evenly in prepared loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely before slicing.